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"Bump and Run" Lamb Chops




Source of Recipe


Fox 4


List of Ingredients




4 lamb chops

Wet Rub

2 tablespoons mint jelly

1/4 cup olive oil

1 tablespoon balsamic vinegar

juice of 1/2 lemon

juice of 1/2 lime

2 tablespoons Dijon mustard

6 cloves minced garlic

1 tablespoon dried crushed oregano

2 tablespoons chopped fresh rosemary remove from sprigs

1 teaspoon salt

1/2 teaspoon black pepper



Recipe



1. Place the wet rub ingredients in a blender or food processor and blend until smooth.

2. Place the lamb chops in a plastic container and cover with the wet rub. Cover the container and place the lamb in the refrigerator for a minimum of 3 hours.

3. Remove the lamb chops from the container and discard the wet rub.

4. Preheat your Coleman Road Trip GRILL® to medium. Place the lamb chops on the grill and cook on both sides until they reach your desired level of doneness. TIP: you can check with a meat thermometer. The temperature will be approximately 160 to 165 degrees for medium. You can always make a slit with a small knife to check for doneness. Don't overcook the chops.

5. Remove from the grill and enjoy.